Um, so I love this cheese which is made by Cypress Grove Chevre in Arcata, California. You should visit their website actually, as they have a great story about the history of the company and how the founder, Mary Keehn, got started in the business of making goat’s cheese.
But I digress. I first tried this cheese at a restaurant in Portland, OR and if you’ve never seen it, it’s appearance catches your eye right away. It has a soft white rind (like a brie), but directly underneath the rind, and also running through the middle of the cheese is a thin layer of vegetable ash.
As you can see from the better photo on the far right (thanks to pdphoto.org), this is a perfect slice of Humboldt. It’s oozy just under the rind but the heart of the cheese is firmer, but very creamy. The flavor is distinctly goaty but mild and a little tangy but it’s the different layers of texture that slay me. The soft bite of the rind, combined with oozy goat cheese and then a creaminess of the center. Absolutely delicious on rustic bread or crackers.
This cheese has won a bunch of awards. If you like goat cheese, (and good brie for that matter) this is one *not* to miss.
Pasteurized goat milk
Thanks to http://www.pdphoto.org for the photo which is way better than mine!